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2002 Winning
recipes
Here are the
winning recipes from the "Look Who's Cooking Recipe Contest 2002."
Grand Prize Winner
Cool Blue Soup
Jill McLeod, Middleton
12 ounces ginger beer or Sprecher ginger ale
3/4 cup Wollersheim Prairie Fume wine
3 cups fresh blueberries
1/3 cup blueberry preserves
2 sticks cinnamon
6 whole allspice
1/4 cup sugar
2 tablespoons arrowroot
1 cup crème fraîche or sour cream
2?3 drops lemon extract or fresh lemon juice to taste
Combine ginger ale, wine, blueberries, preserves and spices in saucepan. Simmer 10 minutes, mashing blueberries. Combine sugar and arrowroot, stir into soup; simmer another 2 minutes. Turn off heat as soon as soup begins to thicken. Press through fine strainer. Chill 4 hours. Mix crème fraîche and lemon; top each serving with this. Makes 1 quart.
"Chilled summer soups make any meal all the more tantalizing and intriguing. The lightness and freshness of this soup allows it to pair effortlessly with sandwiches and salads."
Adult/Main Course, 1st Place
Tangy Asparagus Toasts
Christine Erickson, Madison
1/2-3/4 pound asparagus (preferably thin spears)
2 tablespoons butter
2/3-3/4 cup chopped cipollini onion
2 tablespoons dry white wine (or substitute water or broth)
1/2 loaf Italian or country French bread (unsliced)
12-16 cherry tomatoes, cut in half
salt and pepper
1 cup shredded Gruyere cheese
Snap off tough ends of asparagus; rinse well. Chop asparagus, or slice into small pieces. Blanch in boiling, salted water until crisp-tender, 1-3 minutes. Drain and run under cold water to stop the cooking. Drain again and pat dry. Reserve asparagus. Heat butter in small saucepan over medium flame, add onion and sauté 1 minute. Stir in mustard; sauté another minute. Stir in wine, cover and reduce heat to low. Simmer until tender, about 10 minutes. Heat oven to 350 degrees. Cut bread vertically into 4- or 5-inch chunks, then slice horizontally (or you can make larger slices for an open-face "sandwich"). Spread onion mixture on slices. Arrange asparagus, then tomato halves on top. Sprinkle with salt and pepper. Top with cheese. Place on baking sheet; bake until cheese is bubbly, 10-15 minutes. Serve hot. Makes 2-6 servings.
Adult/Main Course, 2nd Place
Cornmeal Encrusted Trout with Heirloom Tomato Salsa
Leslie Cooperband, Madison
2 whole fresh Farmers' Market farm-raised rainbow trout, filleted and fillets cut in half (4 fillet pieces total)
1 egg beaten with 2 teaspoons water
1/4 cup cornmeal mixed with 1/8 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper
2 teaspoons garam masala (Indian spice mixture)
olive oil "spray"
1-2 tablespoons olive oil
1/4 cup finely chopped shallots
3-4 cloves garlic, minced
3-4 large heirloom tomatoes, coarsely chopped
1/4 cup each chopped fresh basil, cilantro and parsley
salt and pepper to taste
Heat oven to 350 degrees. Rinse trout fillets; pat dry with paper towel. Dip fillets one at a time into egg mixture, then press into cornmeal mixture on both sides. Place in a baking dish; spray lightly with olive oil. Bake until golden brown, 15-20 minutes. Meanwhile, prepare salsa: Heat olive oil in sauté pan over medium flame. Add shallots and garlic; sauté until softened and golden. Add tomatoes, fresh herb, salt and pepper. To serve: Place fish fillets on individual plates; top with salsa. Makes 4 servings.
"Serve with steamed wild rice, steamed asparagus and a large glass of Pinot Gris."
Adult/Salads & Side Dishes, 1st Place
Summer Fruit Tomatoes
John Lerfald, Madison
3 large, very ripe Dane County Farmers' Market tomatoes
2 tablespoons sugar (optional)
6 tablespoons honey or maple syrup
1 1/2 cup sour cream or plain yogurt
2 tablespoons diced candied ginger
mint sprigs
Wash tomatoes; cut in half horizontally. Slice a tiny piece off the bottom of each so tomatoes will sit flat and pretty in a serving dish. Sprinkle top with sugar, if desired, and let rest 1/2 hour in refrigerator. Spread 1 tablespoon honey or maple syrup on each half. Spoon sour cream or yogurt around the tomatoes. Chill two hours. Sprinkle with ginger and garnish with mint sprigs.
Serve cold. Makes 6 servings.
Adult/Salads & Side Dishes, 2nd Place
Kale Mushroom Hot Salad
Pat Tiede, Madison
3 tablespoons olive oil
1/4 cup chopped onion
2 garlic cloves, minced
2 cups sliced button mushrooms
1 cup diced carrots
6 cups chopped kale leaves
1/4-1/2 cup soy sauce
1/4 cup toasted sesame seed oil
1/8 cup toasted sesame seeds
Heat olive oil in large skillet over medium-high flame. Add onion and garlic; cook until tender, about 2 minutes. Add mushrooms and carrots; cook until carrots start to get tender and mushrooms brown, about 5 minutes. Stir in kale, soy sauce and sesame seed oil. Reduce heat to medium-low and cover skillet. Cook until kale is tender, 4-5 minutes. If more liquid is needed, add more soy sauce or some filtered water. Sprinkle on the sesame seeds just before serving. Makes 4 servings.
"Yum, yum!"
Adult/Snacks&Desserts, 1st Place
Berry Clouds on Grilled Honey Toasts
Shelly Platten, Amherst, WI
4 tablespoons Wisconsin butter
2 tablespoons honey
4 slices white bread, cut 1-inch thick from a whole load
4 cups fresh blackberries or raspberries, divided
2 tablespoons sugar
1 cup whipping cream
1 container (6 ounces) vanilla yogurt
Garnish: whole berries and fresh mint leaves
Combine butter and honey in small glass bowl. Microwave on medium power until melted then stir until smooth. Brush mixture with pastry brush onto both sides of each bread slice. Preheat gas grill to 275-300 degrees or prepare a charcoal grill with medium hot coals. Mash 2 cups of the berries in a bowl. Stir in sugar. Stir in remaining whole berries. Set aside. Beat whipping cream in separate bowl until soft peaks form. Gently fold in yogurt. Place bread slices on heated grill and toast until golden brown, about 3 minutes per side (take care not to burn bread). To serve, place hot bread slices on 4 serving plates. Divide berry mixture on toasts; top each with cream-yogurt mixture. Garnish with whole berries and mint leaves. Serve immediately. Makes 4 servings.
"A simple and perfect summer dessert after a grilled supper on the deck!"
Adult/Snacks&Desserts, 2nd Place
Bubble Up Cheese on the Grill
Radalle Knappenberger, Orlando, Florida
8 pita pockets, cut into bite-size wedges (or substitute store-bought corn chips)
2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced or mashed
1/2 cup chopped sun-dried tomatoes
1/2 cup chopped kalamata or black olives, chopped
2 fresh jalapeño peppers, seeded and minced
2 pounds Wisconsin Colby cheese
4 apples, each cut into 8 wedges (optional)
Cut pita bread into bite-size pieces, and if desired, toast on a lightly greased cookie sheet in a 350 degree-oven for 10 minutes, or until well toasted. Heat olive oil over medium-high flame in medium skillet. Add onions and garlic and cook until tender, 8-10 minutes. Remove from heat and stir in tomatoes, olives and jalapeños. Cut cheese into chunks and spread in bottom of a 9- or 10-inch baking dish that's at least 1 1/2 inches deep. Spread onion-tomato mixture over cheese. Heat an outdoor grill. Place baking dish on grill about 6 inches above heat. Grill just until the cheese melts, then move to a cooler place on the grill. Scoop up the cheese with the pita wedges or corn chips. Serve with apple wedges (optional). Makes 12 servings.
"This recipe is a great snack and also a great appetizer."
Elementary School/1st Place
Red Green Yellow Chicken Kebabs
Katie Koza, Madison
1 teaspoon Chinese 5-spice powder
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 medium zucchini, cut in 1/2-inch slices
2 medium yellow summer squash, cut in 1/2-inch slices
18 cherry tomatoes
For the marinade:
1/2 cup Kikkoman soy sauce
1/2 cup Wisconsin honey
1 walnut-size piece of ginger, grated
1/2 cup catsup
1/4 teaspoon pepper
1 clove garlic, minced
Also needed: skewers and cooking spray
Sprinkle 5-spice powder on chicken; toss well. Mix marinate ingredients; pour over chicken. Marinate at least 1 hour in the refrigerator. Put everything on skewers. Spray with cooking spray and grill on low for 20 minutes, turning once. Enjoy!!! Makes 6 servings.
From Katie's mom, Julie Koza: "Katie is seven years old. She devised and adapted this recipe herself."
Elementary School/2nd Place
Mint-ato
Emma Conover-Crockett, Madison
2 mint leaves
1 cherry tomato
Put mint leaves in your mouth. Spit them out. Then eat the tomato. Number of servings: 1.
Middle School/1st Place
Red Pepper Linguine with Corn in Cream Sauce
Lauren Knepper, Madison, WI
2 tablespoons butter, divided
1 minced shallot
1/2 cup chicken broth
1/2 cup white wine
1 cup heavy cream
3/4 cup sweet corn kernels
1 teaspoon each minced fresh basil and parsley
1/4 teaspoon each minced fresh oregano and thyme
1 package (9 ounces) RP's roasted red pepper linguine
1/2 cup freshly grated Parmesan
salt and pepper to taste
Sauté the shallot in 1 tablespoon butter 1-2 minutes. Add chicken broth and white wine and reduce on high heat for 5 minutes. Add cream and reduce on medium-high heat 3-5 minutes. Sauté the corn in the remaining butter in another pan 5 minutes. Add to cream sauce. Meanwhile, cook pasta according to direction on package. Drain and add to sauce. Toss to coat. Add herbs. Season with salt and pepper. Makes 4 servings.
Middle School/2nd Place
Yam Kaopoon Taii (Bean Noodle Salad)
Crystal Khamphouy, Madison
8-12 ounces boneless, skinless chicken breast
2 small packages Lungkow bean thread noodles
1/2 cup sugar
1 cup Mae Ploy brand bottled chili sauce
1/2 cup fresh lime juice
1/2 cup bottled fish sauce
1/2 cup each thinly sliced cabbage, purple cabbage, carrots, purple onion and yellow onion
1/2 cup sweet Thai basil leaves, cut into small pieces
1/2-1 cup chopped peanuts
Simmer chicken in water until tender; let cool, then cut into thin pieces. Soak bean thread noodles in water 10 minutes. Drain. Then soak them in boiling water briefly; drain right away. To make dressing: Bring 1/2 cup water to boil in saucepan then add sugar; let it cool. Stir in Mae Ploy sauce, lime juice and fish sauce until well combined. Toss with chicken, noodles, all the vegetables, the basil and peanuts. Makes 4 servings.
High School/1st Place
Door County Cherry Coffee Cake
Patrick Ryan Johnson, Fitchburg, WI
# of servings- 12
Filling:
4 cups Door County cherries
4 tablespoons cornstarch
1/2 cup sugar
Coffeecake:
1 1/4 cups sifted flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoons salt
4 tablespoons butter
1 slightly beaten egg
4 tablespoons milk
2 teaspoons vanilla extract
Topping:
1/3 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup melted butter
To make filling: Blend cornstarch and sugar. Add to cherries. In microwave or in saucepan on stove, boil cherry mixture until thickened. Let cool. Heat oven to 350 degrees. Grease an 11-by-7-by-1 1/2-inch pan. To make coffeecake: Sift flour, sugar, baking powder and salt into medium bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine egg, milk and vanilla in another bowl. Stir this into the flour mixture. Spread into prepared pan. Spread cherry filling on top. For topping, combine flour, oatmeal, brown sugar, salt, and cinnamon. Stir in melted butter with fork. Sprinkle topping over cherries. Bake 50-55 minutes. Makes 12 servings.
High School/2nd Place
Mara's Green Beans
Mara Rosenbloom, Madison
2 tablespoons extra virgin olive oil
1 clove garlic, minced
pinch of red pepper flakes ( about 1/4 tsp.)
1/2 cup sliced onions
2 teaspoons dried oregano
1/2 teaspoon dried ground thyme
1 pound green beans, ends cut off then beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes cut into wedges (peeling them is optional)
salt to taste
Heat olive oil in a deep medium sized pan over medium heat. Add garlic and pepper flakes and sauté until fragrant. Add onions and sauté until translucent, 3-5 minutes. Add 1/4 cup water, dried spices and green beans. Stir, cover, and allow beans to steam until nearly done, approximately 15 minutes--taste them if you're not sure! Uncover and stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt and serve. Makes 4 servings.
Youth Team/1st Place
Crunchy Maple Corn
Niki Sahf, Clara Neale, Anna Feest/Madison
1/4 cup farmers' market pure Wisconsin maple syrup
2 tablespoons butter
6 cups popped baby rice popcorn (from farmers' market)
1/2 cup chopped hickory nuts
Melt butter and syrup and pour over popped popcorn and nuts. Mix well so kernels are coated. Heat oven to 350 degrees. Spread popcorn mixture onto baking sheet and bake, stirring the corn every 3 minutes, until crunchy (10-15 minutes). Makes 4-6 servings.
Adult/Youth Team/1st Place
Milly and Dad's Fruit Tacos
Milly and Gary Feest, Madison
1/2 cup of your favorite honey
3/4 cup brown sugar
4 ounces (1 stick) butter
1/3 cup flour
2 cups assorted berries ("blueberries, razz and sliced strawberries or any other fruit that you like")
1/2 cup heavy cream
Heat oven to 325 degrees. Line one or two cookie sheets with parchment paper. Mix honey, brown sugar and butter in saucepan; bring to boil and remove from heat. Reserve half of this mixture in a bowl. Stir flour into the other half that's in the saucepan. Make "cookie tacos" four at a time: Drop mixture by tablespoons-ful onto cookie sheet. Bake until golden brown, 5-10 minutes. Cut out parchment paper around each "cookie," allowing enough paper to pick up each cookie off the sheet. Let cookies cool just long enough to handle. They should still be soft enough to mold into shape but not so soft that they're "runny." Carefully drape each cookie over clean broom handle (or dowel) that is suspended between two tables. Cool completely. Peel off parchment; remove from the stick. Repeat with remaining dough. Whip the cream and fold in 1/2 of the reserved honey mixture. Fill tacos with cream mixture. Add fruit. Drizzle with remaining honey mixture. Makes 8 servings.
Adult/Youth Team/2nd Place
Hallie's Berries n' Fruit Delight
Cindy and Erik Thorne, Milwaukee
2 cups peeled, sliced nectarines (about 4 medium)
1 1/2 cups pitted, sliced red plums
1/2 cup fresh blueberries, raspberries or blackberries
3/4 cup plus small amounts additional sugar, divided
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoons cream of tartar
1/8 teaspoon each salt and baking soda
4 tablespoons butter, cut into pieces
1/4 cup milk
1/4 teaspoons ground allspice
Wisconsin-made frozen vanilla custard (optional)
Combine fruits, 3/4 cup sugar and 2 tablespoons water in 10-inch skillet (with cover to fit). Bring boil, reduce heat, cover and simmer 5 minutes. Meanwhile, combine flour, baking powder, teaspoon sugar, cream of tartar, salt and baking powder in mixing bowl. Cut in butter until mixture resembles coarse crumbs. Make a well in the center, add milk and stir just until dough clings together. Sprinkle dough particles evenly over fruit. Sprinkle with 1 tablespoon sugar and allspice. Cover and cook until toothpick inserted in center of dough comes out clean, 10-15 minutes. It's best served warm with frozen custard. Makes 8 servings.
"Nutritional information per serving: 240 cals, 43 grams carbohydrate, 7 grams fat."
The 2003
Food for Thought Recipe Contest is brought to you by REAP Food
for Thought Festival. Funded by Dane County Farmers’ Market, MATC’s
Culinary Arts Dept. and Johnson Block and Co.
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